Churma Ladoo Recipe

churma ladoo recipe

Churma ladoo is a traditional sweet famous in Rajasthan and Gujarati and offered to Lord Ganesha as prasad especially during the festival of Ganesh Chaturthi. Also served along with traditional Daal Baati, this delicious ladoo is made from coarse wheat flour, sugar (or jaggery) and clarified butter (ghee). In Gujarati, they are called “Churma na ladva” and in Hindi, they are called “Churma ke ladoo”.

Although this recipe takes time and patience to make, the end result makes all the effort worth it. In this recipe, I have used powdered sugar but you can use an equal amount of jaggery for a healthier option. 

You can also check my other Ganesh special recipes:

  1. Ukadiche Modak
  2. Coconut ladoo
  3. Puran poli
  4. Banana Sheera
  5. Rice kheer
  6. Badam halwa

Stepwise recipe to make Churma ladoo:

  1. In a large mixing bowl, add ¾ cup whole wheat flour, ¼  cup semolina and ½ tablespoon oil. For making churma laddu, it is best to use coarsely grounded wheat flour, but if that is not available you can use a mixture of wheat flour and semolina as I have used in this recipe. 
  2. With slowly adding warm water, mix all ingredients and knead into a stiff dough.
  3. With hands, make small-sized puris of ½ cm thickness from the dough. Don’t make thin puris as they will puff up while frying. Instead of puris, you can also make oblong balls called ‘muthiya’ or any other shape you like but don’t make too thick as it will they not get cooked uniformly while frying. I generally prefer puris as they get cooked uniformly and it is easy to grind in the mixture.
  4. In a deep bottomed pan,  add 2-3 cups oil. When the oil is hot enough deep fry the puris for 5-6 minutes on low flame till they are golden and crisp. Fry puris on a low flame so that they are cooked uniformly inside. Similarly, fry all the puris in batches.
  5. Drain the puris in a kitchen towel so that extra oil is absorbed. Keep them in a plate so that they get cooled down a bit.
  6. Once the fried puris have cooled down, break them into small pieces with your hands so that they can fit into the mixture grinder. The puris are not so hard inside so they can be easily broken by hands.
  7. In a mixture grinder, coarsely grind these fried puri pieces. The grounded powder is called churma. If there are chunks after grinding, sieve the churma mixture and regrind the remaining chunks. Transfer the churma in a bowl.
  8. In churma add ½ cup powdered sugar and mix well. You can also skip the sugar and add ½ cup grated jaggery instead. Mix sugar (or jaggery) with churma very well with soft hands. 
  9. Now in a pan, heat ½ cup clarified butter (ghee) on a medium flame. The ghee should be hot enough so that when poured over churma, it forms a honeycomb-like pattern as shown in below pic. You can check if the ghee is hot enough by taking a small amount s of hot ghee in a spoon and pouring it over churma. If a honeycomb-like pattern is formed, pour entire ghee over churma. Else, reheat ghee.
  10. Let churma cool for a while. Now add ¼ teaspoon cardamom powder (elaichi powder), ¼ teaspoon powdered nutmeg (jaiphal) and 10-12 raisins (khishmish).
  11. Mix everything well and using hands or mold give the desired shape to ladoo. I have given a round shape to ladoo as shown in the image.
  12. In a plate, take 1 teaspoon poppy seeds (khus khus). Immediately roll all the ladoo in poppy seeds or apply poppy seeds over ladoo with your fingers. The poppy seeds will get stuck to the hot ghee. 
  13. Serve immediately or store in an airtight container. These ladoos stay fresh for 12-15 days at room temperature. No need to refrigerate.
Churma Ladoo Recipe – A stepwise photo guide to make churma ladoo
Prep Time
15 mins
Cook Time
45 mins
 

Here is a complete stepwise photo guide on how to make churma ladoo

Course: sweets & Desserts
Cuisine: Indian
Keyword: festive recipes
Servings: 6 pieces
Ingredients
  • ¾ cup wheat flour
  • ¼ cup semolina (rawa)
  • ½ cup powdered sugar
  • ½ cup warm water (for kneading dough)
  • ½ cup clarified butter (ghee)
  • ¼ teaspoon nutmeg powder (jaiphal powder)
  • ¼ teaspoon cardamom powder (elaichi powder)
  • 1 tablespoon poppy seeds (khus khus)
  • 10 – 12 raisins (khishmish)
  • 2 – 3 cups oil (for frying)
Instructions
  1. In a large mixing bowl, add ¾ cup whole wheat flour, ¼ cup semolina and ½ tablespoon oil.

    churma ladoo_step1
  2. With slowly adding warm water, mix all ingredients and knead into a stiff dough.

    churma ladoo_step2
  3. With hands, make small-sized puris of ½ cm thickness from the dough. Don't make thin puris as they will puff up while frying.

    churma ladoo_step3
  4. In a deep bottomed pan,  add 2-3 cups oil. When the oil is hot enough deep fry the puris for 5-6 minutes on low flame till they are golden and crisp.

    churma ladoo_step4
  5. Drain the puris in a kitchen towel so that extra oil is absorbed. Keep them in a plate so that they get cooled down a bit.

    churma ladoo_step5
  6. Once the fried puris have cooled down, break them into small pieces with your hands so that they can fit into the mixture grinder.

    churma ladoo_step6
  7. In a mixture grinder, coarsely grind these fried puri pieces.  If there are chunks after grinding, sieve the churma mixture and regrind the remaining chunks. Transfer the churma in a bowl.

  8. In churma add ½ cup powdered sugar and mix well.

    churma ladoo_step8
  9. Now in a pan, heat ½ cup clarified butter (ghee) on a medium flame.

    churma ladoo_step9
  10. Pour the hot ghee on churma. The ghee should be hot enough so that when poured over churma, it forms a honeycomb-like pattern as shown in the picture.

    churma ladoo_step10
  11. Let churma cool for a while. Now add ¼ teaspoon cardamom powder (elaichi powder), ¼ teaspoon powdered nutmeg (jaiphal) and 10-12 raisins (khishmish).

    churma ladoo_step11
  12. Mix everything well and using hands or mold give the desired shape to ladoo.  I have given a round shape to ladoo as shown in the image.

    churma ladoo_step12
  13. In a plate, take 1 teaspoon poppy seeds (khus khus). Immediately roll all the ladoo in poppy seeds or apply poppy seeds over ladoo with your fingers.

    churma ladoo_step13
  14. Serve immediately or store in an airtight container.

    churma ladoo

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